Cookbooks

Cookware

Gifts (Food)

Gourmet Food

Health, Diets

Magazines (Food)

Movies (Food)

Spices, Herbs

Stores, Malls

Wine, Spirits

HOME
About me
Class Schedule

Conversions
Ingredients

• Basics

• Appetizers

• Main Course

• Second Course

• Side Course

• Desserts

• Baking

• Vegetarian

• Low-Carb

• International

• Fast Dishes

Fasciatelle

Sicilian Almond
Filled Cookies

for the dough
* 4 cups all purpose flour
* 2/3 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon salt
* 16 tablespoons unsalted butter, cold diced
* 4 eggs

Printer friendly recipe

for the almond filling
* 12 oz (300 gr) whole unblanched almonds
* 1 cup honey
* 1/2 teaspoon ground cinnamon

for finishing
* honey
* 2 oz (60 gr) toasted sliced almonds

preparing the dough

In the bowl of a food processor fitted with a metal blade, place flour, sugar, baking powder, and salt.

Add the butter and pulse until the mixture is fully incorporated but still inconsistent.

Wrap the dough in plastic and put in the refrigerator.

Add the eggs and continue to run the blade until the dough is fully combined and has a shape of a ball. Transfer the dough to a work board.

Preparing the filling

Place the filling in the middle of each strip of dough . . .

Place the almonds in a food processor fitted with a metal blade. Run the blade until the almond is finely ground. Add honey and run the blade until formed a smooth paste. Transfer to a bowl.

Preheat oven 350 F. Remove the dough from the refrigerator and place on a work surface.  Cut it in four pieces.

Place each piece on a floured surface and using a rolling pin flatten to a square about 12 inches by 12 inches.

Cut the square in strips about 1 1/2 inch (4 cm) wide and 12 inches long.

. . . .and then close it folding the dough on itself.

Cut the folded strips in 4 inches (10 cm) pieces.

Twist the cookies once.

Transfer to cookie sheets covered with parchment paper. Bake for about 15 minutes or until golden.

Before serving drizzle some honey on the cookies and spread with sliced almonds.

You never stop getting surprised by Sicilian baking! I never heard of Fasciatelle until I saw the recipe on a book by Nick Malgieri. And what can I say... my mother was Sicilian, I should have known better. Because after figs, what is the other fruit abundant and loved in Sicily? Almonds! Hence, after Cucciddati (fig filled cookies,) here they are: we couldn’t miss delicious Fasciatelle mouth watering cookies with honey and an almond filling.